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No-Boil Homemade Macaroni and Cheese

Does anyone know who invented macaroni and cheese? Were they given a Nobel Peace Prize? If not, they should have. I’m pretty sure Mac ‘n Cheese can solve just about any problem (at least temporarily.) Now, I’m not condoning drowning your sorrows in food, but ya know, I’m keepin’ it real here. Trouble in your relationship? Talk it out over macaroni and cheese. Because this stuff makes everyone a little more agreeable. Even if you don’t fix your relationship, you are at least soothed by the cheesy gooey love of mac ‘n cheese.

Bad day at work? Car broke down? Kids not listening to you? Bust out a plate of this goodness, and the problems go to the back of your mind (for at least 15 minutes anyway). And sometimes that’s all it takes to feel like yourself again.

Now, my family has absolutely no qualms about eating the boxed stuff. I grew up on the boxed stuff and we still eat it today. But when you have growing kids in your house (and us older folks too), the calcium and Vitamin D you get from the cheeses and milk in the homemade stuff makes you feel a little better about indulging in this favorite dish.

Over the years, I’ve found some ways to simplify it but still keep it gooey and cheesy. The key to this recipe? You aren’t going to boil the macaroni beforehand. Did you copy that? Do not boil the macaroni beforehand. This is going to not only save you time, but you aren’t gonna have to also wash up a pot, strainer and bowls too!

Cook’s Note: A whole 16 oz. block of Velveeta is being pictured here. You’re only going to use half of that block (8 oz.) Also, I have had readers tell me that they have used half milk and half chicken broth for the liquid and it turns out great!

Directions:

Preheat oven to 350f degrees. Spray a 9×13 baking dish with nonstick cooking spray. In my ingredient list, I mention slicing the Velveeta. I used to cube it up but found that these thinner slices cooked up better.

Then add in the sliced Velveeta (spread it out and push under the milk.)

Cover with aluminium foil.

Bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). Oven times vary so check it around the 40 minute mark.

Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese.

Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted, bubbly and golden.)

Cook’s Notes: When it comes to the cheeses, you can pretty much use whatever cheese you like. For the shredded cheeses, I usually go with whatever is on sale or what I have a coupon for. Sometimes I’ll use the pre-shredded stuff, other times it’s cheaper for me to shred it myself. I generally like to use a mixed cheese (cheddar, monterey jack, mozzarella) to be mixed with the Velveeta and then a cheddar cheese to sprinkle on top. If you want to save on money, try just using just the Velveeta and skip the second bag of cheese. Or skip the Velveeta and just use the one bag of cheese in the noodle mixture. The extra cheese just makes it super cheesy.

Enjoy!

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No-Boil Homemade Macaroni and Cheese

Prep Time10minutes

Cook Time1hour

Total Time1hour10minutes

Servings10-12

AuthorThe Country Cook

Ingredients

8oz. Velveeta cheesesliced into 1/2" thickness, 1/2 block

4cupsmilk2% or higher

1tsp. table salt

1tsp. dry mustard powder

2cupsmacaroniuncooked

4tbsp. salted buttersliced into 1/2"thickness

4cupsshredded cheese (2 cups mixed cheeses2 cups cheddar)

Instructions

Preheat oven to 350F degrees.

Spray a 9x13 baking dish with nonstick cooking spray.

In the bottom of your baking dish, mix together milk with salt and dry mustard powder.

Reader Interactions

Comments

We can thank Thomas jefferson!, lol… supposedly he brought the mac & cheese idea to America from his travels : ) That's a great idea to increase the liquid so you don't have to cook the pasta. I have to try this! Thank you!

I can't wait to spring this on my peeps when we have another cold evening – it's been 80 degrees here in the afternoon – blerg. But I have a lot of cheese in the freezer I can use up. Thanks for the no-boil recipe!

The Number One Ultimate Best All-time comfort food! And you really don,t have to cook the noodles first? Sold! I read in Cook's Illustrated Ithink that you needed Velveeta to make a really good and creamy Mac 'n cheese.

I've been making mac'n'cheese with Velveeta for umpteen years & loved every bite (it's good dipped in ketchup too)…however…I recently discovered a recipe for it without the Velveeta that is the same creaminess & according to our daughter that's done the research, is healthier. You use whipping cream & any type of cheese you like (I've used medium cheddar)along with the milk & butter & it was equally as yummy. I'd tried to shortcut the Velveeta before & it wasn't good, yet with the whipping cream, no one noticed that the Velveeta was missing.

My sister-in-law always adds Muenster cheese to her mac & cheese and it is delicious. I bought some Muenster, but don't have any Velveeta, so I'll wait till I get some and then try this recipe. Thanks!

Melly, I do give an initial suggested cooking time 50 minutes to an hour. Also, you will cook it an additional 10-15 minutes after you put the additional cheese on top so try not to panic after 40 minutes if all the milk is not absorbed. Oven times do vary. Give it enough time and it will absorb. Also, when you take it out and it starts to cool, it will continue to absorb a bit of liquid. I've made this lots of time so I promise I would not share a recipe that didn't work out for me. 🙂

Oh good!! I know everyone's oven has hot spots, etc. so that's why I include that "oven times vary" bit, I would hate for anyone to have dried out or burnt mac and cheese..lol. So glad it turned out good for you. I always appreciate feedback on recipes! Thank you for coming back to let me know!! :o)

Im currently in the process of making this right now, but I've checked it after 40 minutes & the liquid has not absorbed. I followed the directions to the tee, so Im not sure where I went wrong 🙁 Im afraid this is going to be a bust for us & will probably go back to making mac n cheese my way. Thanks for sharing though!!!

I recently discovered that the thermostat in my oven was off kilter and my recipes were not coming out right. I always wondered why so many different recipes were all wrong. Well, it wasn't the recipes at all., it was the thermostat in my oven. I called a repairman and after checking it, he told me I could either spend $3-400 to replace the thermostat in a 13 year old oven or I could just allow another 20 minutes for heating up the oven before placing the recipe in to cook. Once the oven is heated to the right temperature, it cooked everything just fine. It was my thermostat all along so give it a try to see if that helps…good luck!

Thank you!!! I did it put it back in for 20 more minutes after the initial 60 minutes (I was checking it after 40 minutes & panicked when I didn't see the liquid absorbing) it did end up cooking properly & was very good. What I really liked about it was that it had just the right amount of salt & cheese. Thanks again for sharing & comforting me! 🙂

Oh honey! Cant tell you how amazing this sounds today. Taking hubby home from hospital today…hez still on soft food diet and Ill be making this as soon as we get settled in at home. Sooo happy I saw this while sitting in his hospital room.:)

Hi Carrie! The box of Velveeta is for illustration purposes, just like the whole jug of milk and macaroni. You will need 8 oz. of Velveeta, or if they carry it in your store, you can use the Velveeta shreds. Hope that helps!

Looks easy and delicious!! I have a question though, your recipe calls for 8 oz. Velveeta cheese but it looks like you used the whole 16 oz. box of Velveeta cheese… how much should I use? 8 or 16 oz?Thanks for your help!!!

Oh My Gosh! This was the easiest, most amazing food I think I have ever tasted! Soooo Good! I have a Honey Bun Cake in the oven for dessert too! So excited to try it! Thank you for the wonderful recipes Brandie….looking forward to trying more of them! :0)

I honestly can't count the numerous times I have made this ever since you posted the recipe…it's a huge hit with everyone who has tried it! I love how easy it is.

I even made it for dinner today and that's when I realized that I never noticed the 1 tsp of dry mustard powder in the ingredients list…oops! What exactly does the dry mustard powder do flavor wise? Is it something big I'm missing?

Thank you SO much for coming back to let me know how it turned out for you. The ground dry mustard is not absolutely necessary for this dish. It just adds a hint of background flavor to the recipe. But if you love it without it – feel free to keep making it without! 🙂

Will be trying this recipe soon. Was going to ask about what to use other than Velveeta as can't get it in UK but I saw Lin suggested whipping cream so will be trying that but she didn't say how much she used

Finally tried this recipe this weekend. It was AWESOME! I love that you don't have to boil the pasta first. Came out perfectly.We loved the taste and I will be making this again soon. I did add a dash of nutmeg and paprika to the mix but not sure if it made a difference as flavors were not pronounced.

Made this for Bible study group last night…people CLEANED the pan, scraping every last bit of macaroni up, and this happened EARLY in the dinner. There were 15 people there and many of them came up to me, personally expressing their thanks and how much they enjoyed it. Next time, I'm making 2 pans! Thanks for making me feel like a cooking rockstar!

This was absolutely delicious! Mine did boil over while baking. Discovered that it benefited from being stirred at that point… wonder if I had stirred sooner, it might not have boiled over. Used a 13 x 9 glass, pyrex casserole dish.

Since my husband is so very fond of hot & spicy foods,I'm planning on adding a can of Rotel when I make this (just for an added kick).Thank you for the time you devote to sharing these great recipes.Keep up the good work.

I just made this dish and banana pudding poke cake for a family gathering today …they were both a hit! No Mac n cheese leftover …so yummy and perfect ..I have been searching for a good recipe ..this is it! thanks

I just made this in two different versions: regular and gluten free! It is delicious and my granddaughter loves the gluten free version. I left out the salt, since I don't salt anything. Thanks for the delicious and simple recipe.

Made this a couple of days ago. Even the leftovers didn't last long! I added a splash of Worcestershire Sauce (my mom always put that in her mac'n'cheese) and I really liked that addition. Next time I may try some exra sharp cheddar, because we really like that cheesy taste. Thanks so much for such an easy and tasty recipe!

Help! Does 2 cups uncooked macaroni mean a 16 ounce box or just what fits in a two cup measure cup? I am so excited to try this and do not want to mess it up! Thank you for all of the wonderful ideas they are awesome!

Thank you so much! I generally do my cooking without a recipe, but ever since I found this site I feel compelled to try so many of yours! I love to cook, but I haven't been this excited about cooking in years!!!! My family says thanks so much they are thrilled 🙂

Never had I made Mac and cheese and have been searching several times for the one I thought would be delicious. Your receipe caught my eye. I followed your receipe to a tee. My Mac and cheese was absolutely perfect. The family loved it. My search is over. This receipe is a keeper. And I will be making this very often! Thank you for sharing.

I made this for my boyfriend and he said it was by far the best Mac and Cheese he's ever had. (I agree!) He said he didnt want to swallow it because it made him sad it was disapearing off his plate! This will be my go to recipe from now on. Thanks so much for sharing.

I have made this several times and it is a hit( i havent used the dry mustard though )!! However, my boyfriend suggested maybe adding rotel to this fine dish.. what do you think? I am making this tonight for his birthday and am scared to try the rotel, will it mess up the consistency? any advice would be greatly appreciated

I've liked boxed mac and cheese all my life and haven't been able to find a "real" recipe that suits me. Howsomever,this sounds like it might be THE ONE. I shall go forth to cook and then return to report my findings. Actually, I'll have to go forth to the store first. 😀

I am the world's pickiest eater. For my wedding, I told the caterer that his options were limited to "Chicken, cheese, and ranch..GO!" That being said, macaroni & cheese is my favorite food and I am insanely critical of EVERY recipe.

Since I was little, my mom and I have been on a mission to find the perfect homemade macaroni and cheese recipe. We have tried TONS and have always just, begrudgingly, returned to the little blue box after each failed attempt. But then, I found THIS little gem on Pinterest. I will never buy that little blue box again…nor will I ever cook a different macaroni & cheese recipe. This is absolutely PERFECT! The 23-year-long search for the perfect macaroni & cheese recipe has ended!!! (AND, added bonus, I got to show up some much more experienced &…cocky…cooks for a church covered-dish dinner a couple of months ago…this macaroni was the only dish scraped clean!!!) Thank you, thank you, THANK YOU for sharing!! Paula Deen's got nothin' on you, sister! 😉

I am just so tickled that y'all are having success with this recipe – yay! So to answer questions – I would not cook this particular recipe in a crock pot unless you have an older crock pot model (older than 12 years). The newer crock pots (because of FDA regulations) just get far too hot for this particular recipe since there is milk in it. As for tripling the recipe – I"m so sorry I missed your comment. I'm sure you've already made this by now. I hope it turned out good for you!! 🙂

Thank you so much for this recipe:) made it yesterday for lunch and the fam gobbled it up! Definitely the best Mac and cheese I've ever made.and so easy to put together since the noodles go in right from the box.i also love that I can get 2 batches out of one box of elbows and one thing of velveeta.i used Cajun seasoning in lieu of reg salt and a tsp of yellow mustard since I didn't have any dry it turned out deeeeelicious! Absolutely my go to Mac and cheese from now on. Thanks again!:)

mac and cheese. you say to use velveeta (a must). however, even though i know what it is in the states, i am living in the uk and they don't have that here. would you know of a possible substitute? thank you.

hi, i'm wondering if it would be possible to make this ahead of time, like for a pot-luck where we won't be eating immediately. do you think i could cook for the first 60 min or whatever, and then refrigerate it, and then do the last 15 minutes right before eating?

Anonymous – you don't really have to use Velveeta. It just adds a creaminess to this dish and makes it super cheesy. Just use a mild and creamy cheese to substitute. Or you can just leave it out altogether. You will still get a delicious macaroni and cheese. 🙂Shaina, this one can be a bit tricky to make ahead of time. You could maybe try to cook it for about an hour and then try to finish cooking it before serving it. But it will cool in between that time and will need some extra time to come back up to temperature. Just make sure you keep it covered with foil. 🙂

This mac and cheese looks really good. I am currently living in Uganda at the moment and I am away from obtaining mac and cheese. Luckily there are supermarkets here that sell cheese here. My next cooking adventure is making this mac and cheese. Yet I am thinking of substituting the Velveeta with cream cheese. I had this recipe back in the states that had cream cheese in the mac and cheese. It was really good. Do you think cream cheese can be okay in this recipe? I'm not hoping for it to substitute the taste of Velveeta, but just to add something different.

Making this tonight to celebrate our first 1" snowfall of the season. I've made it before and just loved it! Serving tonight with your (crockpot) Cube Steak and Gravy. I might still have to brave the cold and the snow to go to work tonight, but I'll be full of comfort food!

I just love this recipe and so does my son. It is much easier than other recipes and tastes better! For a little kick, I add some sliced jalapenos just before putting it into the oven. Thank you for this wonderful recipe!

Discovered The Country Cook website by accident and I am so happy that I did! Made the Baked Mac & Cheese as a side for our annual Superbowl party and it was a HUGE hit. It was such a simple dish and yet turned out to be so yummy. Looking forward to making it again in the future and trying many other recipes on here!

Making this tonight. Couldnt find the blended 2 cups of cheese with Cheddar/Mozz/ Monterey Jack. So picked up a 2 cup bag of Marble Jack (Colby & Monterey) & also my 2 cups of Cheddar. Im gonna mix both togeather & add 2 to the pan & the other 2 on top.The pictures look great & the reviews are what is making me try this. Never put the dried Mustard in my original recipe so im excited to see how it goes. I will let you know. Wish me luck 🙂

I'm making this again tonight. I just love it! But my granddaughters, used to the stuff in the box, are a bit skeptical, and have yet to try it. But I don't care, there's more for me! I use the Kraft Triple Cheddar shredded cheese with Philly cream cheese in it in the casserole, and top with shredded Extra Sharp Cheddar, for that cheddar taste I love. I go a little light on the salt, because of my hypertension, and because I'm no longer used to the taste of salty food, and it is still great! There's plenty of salt in the cheese. I will never use another mac and cheese recipe!

I LOVE this Mac and chesse.. I usually find most recipes for mac and chesse are not chessie enough but with this one I actually had to cut it back a little to keep it all in the dish…. Awsome Thanks so much!!

When I first saw the picture on pinterest I thought of really good looking scrambled eggs. I followed the link and realised how wrong I was. But don't get me wrong. I am not disappointed that it turned out to be Macaroni and Cheese. Not at all! I am glad that I found this recipe so thank you very much!

This recipe is GREAT!!!! I discovered this blog/recipe a couple weeks ago while searching for the perfect mac & cheese recipe. I've made it twice and have a batch in the oven right now…family members have been suggesting their own special blend of cheeses. Tonight's batch is featuring Gouda and New York Extra Sharp White Cheddar. LOVE not boiling the noodles first. Can't wait to try your other recipes. Thank you so much for sharing (my family thanks you, too!)

Ursa, LOL, I guess it does look a little like scrambled eggs in that top picture, huh? Glad you still clicked on it to check it out! Hope you love it if you try it! Anonymous – this one is cheesy to the max. If you love cheese, add it all in but it is totally customizable to the level of cheese your family loves! 😀 ~Brandie

I made the baked mac and cheese along with the pulled pork sandwiches. Both were a total success for our Easter dinner. The mac and cheese was very easy to make and tasted like it toom hours. It tasted better than any restaurant dish I have ever tasted. My husband and family loved it and a week after I made it, they requested it again. Its honestly the best I have ever tasted and its not because I made I made it. You will not be dissappointed I promise!

Brandie- I will never make Mac and Cheese the same again! I love this easy, easy recipe. It saved me so much time and pots and pans. I have my own version that I have used for years, that I make every holiday that eveyones loves. I will be springing this on them for the next Holiday. I know they will love it!

Made this mac and cheese tonight and it tasted DELISH!! I don't know if I did anything wrong because it looked a little curdled, not as much after I took it out and sat a few minutes. Any suggestions on what I could have done wrong??Thanks so much….

made this today with Velveeta Queso Blanco cheese(WHOLE 16 once pack)A 4cup pack of Great Value Fiesta cheese (shredded) and a 4 cup pack of Great Value shredded sharp cheddar. the kicker was the pond of fried bacon ends and pieces. this dish went VERY well with fried cat fish, hush puppies, coleslaw, and cheese grits. WINNER WINNER MAC AND CHEESE DINNER!!! passed out copies of recipe at family fish fry.

I will start by saying I've never been a huge Mac & cheese fan. My brother loved the 'Blue box ' & we ate it way too much as a child. One of my friends made this as a side dish at our weekly Sunday dinner & I took a tiny 'polite' serving. OMG!!! Where have you been all my life??!! Sooo good. I have probably made this 8 times since my first bite…gone in a flash each time. We do crush a tube of Ritz crackers & sprinkle it over the last layer of cheese, Yum. Sorry, gotta go dish myself up a serving….fresh out of the oven!

Hi! My name is Colleen and I LOVE your blog!!! It is my go-to spot when I am planning our meals. Every recipe I have tried has been wonderful! This Mac and chz is amazing! Everyone always asks for the recipe and I immediately direct them to your blog so they can be blessed by it as well! I made your Southern Pecan Praline Cake tonight and OH MY GOODNESS!!! That cake needs to be locked up far away from me…that butter sauce takes it over the top for sure. Thank you so much for taking the time to share all of your recipes so nicely with great photos and detailed instructions. I love the pull up a recipe and bring the laptop into the kitchen so that my 8 and 9 year old daughters can easily follow each recipe and help me prepare dinner or dessert. We are homeschoolers and I feel so blessed to have them with me all day and feel it is so important to allow our kiddos into the kitchen to help prepare meals if they want to….and your blog certainly assists me in that task. My girls love your blog as much as I do. They happily say…"Let's find a new dessert today on The Country Cook!" Love that! Thank you so much, your blog is more of a blessing than you know!!! God Bless you and your family. 🙂

OmG! Thank you SO much for sharing your skills! I have tried 3 of your recipes so far (tatertot casserole, the mini pot pies & tonight I made your mac and cheese)…and all I can say is it was delicious!I just got married a few months ago & I'm so happy to be able to cook meals for my husband and I that are so good yet so easy. I also like your stories leading up to the recipes. lol You are hilarious 🙂 Blessings!

I made this for my family tonight. My very picky husband said it was very good. I thought it was heavenly. I love homemade macaroni and cheese…but I must say…this has been the best one I have tasted!!! And I MADE IT!!!! thanks for soooo many great recipes. I use them often!

I haven't tried it in the crock pot yet. You always have to be careful with cream based foods in crock pots. Especially newer pots where they tend to run hotter than their older counterparts. So proceed with caution but if you try it, would love to know how it turns out for you!

My daughter (32 years old) has been asking me to make this for several days, so today is the day! She doesn't cook, but just loves this recipe. I take leftovers to work for lunch. It isn't as creamy when warmed over, but it tastes delicious, and not starchy like some Mac and cheese does. We all just love this recipe, and I can't thank you enough for it!

I just tried this recipe for a family picnic and it was amazing!! I followed the recipe exactly as is, but with the addition of bacon pieces. This is perfect!! So easy to follow and had the perfected homemade taste. 🙂

This is my mom's recipe, only she always cooked the macs first (and then, of course, used less milk), and it has always been THE raved over mac and cheese within our extended family! Thanks for this wonderful idea of how to do it without cooking the macs first! It will be something my son will die for! (And something I will die for because of how much easier you've made it! Ha!)

I don't know who actually invented macaroni and cheese, but I do know that the James Hemings, the slave chef of Thomas Jefferson, introduced it to the US after traveling to Europe with Jefferson while he served as Ambassador to France!

I found a similar recipe in an old Amish Cookbook years ago. Only diff is that they melt the butter in a 2 quart casserole dish (I do this in the microwave – which the Amish would not have), stir in the macaroni, cover with 2 cups of shredded Velveeta Cheese, and pour over 4 cups of cold milk. Their recipe says NOT TO STIR, and I never have had to. My twist is adding minced garlic to the melted butter, and using shredded cheddar instead of the Velveeta. Bake at 325 degrees for 90 minutes. "Set it and forget it." We love it.

Making this again tonight, as I'm not feeling well, and this is so easy to make. If I were to use cream instead of Velveeta, how much would I use? I'm not a great fan of velvet but I do like the creaminess and don't want to upset the balance of the recipe. Thanks.

I've been making this for over a year now and love it completely. I've tried some additions etc to switch it up but the original still stands. I have however found one addition that makes it irresistible to my crowd…. I add a drained can (or 2) of whole kernel corn to the mix. Not sure why but somehow it works.

Thank you so much for this recipe. I pinned it a while ago, but just got around to making it. Other than needing about 20 minutes longer on my cook time this recipe was perfect. Best mac n cheese recipe I've ever made and it couldn't be easier. Already forwarded it to all the cooks in my family. Thanks again~Stephanie

I haven't read through ALL the comments, but I want to add some input. I made this, we loved it and we had lots leftover. I froze 2 packages of it for more dinners. When you reheat it, be sure to do it in the oven – the microwave will just separate all of the fat from the cheese. A 300 degree oven for 30-45 minutes (if unfrozen) works really well.

Brandie, I just had to let you know that I took this recipe and quadrupled it to make it for Wednesday supper for our Team Kids bible study. I threw in some ham and served it with green beans. Boy, it was a huge hit with everyone. The kids were running back to get seconds. We did have some left over, but we froze it and thawed it out a few weeks later. It was a side offering, and the kids were equally as excited about it then. It was so easy and such a hit that I'm making it again this week 🙂 Thanks so much!!!

I made this a couple of weeks ago and OMG it was great!! I must admit though, I almost threw it in the trash. When I opened the oven after about 45 minutes, it looked a mess. It looked curdled and the Velveeta was not melted. My daughter convinced me to go ahead and put the cheese on top and continue cooking. I'm glad I did because that was the best mac and cheese ever. This is now my go to mac and cheese recipe! Thanks for sharing!

I have tried so many different Mac n cheese recipes that now my family just cringes when I say I am trying a new recipe. Growing up, I despised Velveeta cheese so I was leery. Thankfully, a comment was made that they just substituted regular shredded cheese for the Velveeta and that's what I did. I believe I subbed in 2 cups for the Velveeta. This recipe is the best! The family approved! I am excited that I no longer need to locate a good recipe. In fact, the next time I make it, imam going to add some asparagus or broccoli or possibly ham! Thank you, thank you!

Wondering how this play out with cream of chicken/mushroom & or sourcream. Maybe a touch of ranch & crumbled potato chips……oh the possibilities are endless. Love this dish on every level! Thanks for sharing.

I love to eat, therefore I love to cook! I tried this recipe last night and it turned out wonderfully. Compared to other mac and cheese recipes I've tried, this one was a breeze. Simple preparation and most perhaps the most important thing, it was delicious!

Made this for a party this weekend and it was amazing!! Multiplied recipe times three and we had plenty for about 30 people, with about 1/3 of a pan left over- it was delicious and several people raved about how it was the best they'd had- and we're in the south, where we know mac n cheese! Thanks for an excellent recipe!

This looks great, looking forward to making it…..and to the person who mentioned re-heating Mac &Cheese in the microwave, you need to add some milk to it also,otherwise it will be dry…I do this all the time and it warms up perfect……..

I know I'm a little late to the party but…..I was looking for a Mac & Cheese recipe for a pot luck at work. I looked thru dozens of different recipes and then I came across this one. It looked quick and easy and cheesy, I especially liked the part about not precooking the noodles. I must admit I was a little terrified at the prospect of having this dish taste very "starchy from the noodles cooking as they baked. I am pleased to say it turned out delicious, my husband asked why didn't I make one for home…..lolThank you so very much for a wonderful and EASY mac & cheese recipe!

We just tried this. Super easy and super tasty! It took quite a bit longer in my oven than the recipe states but really good. I felt a little weird buying Velveta…cuz it's hardly food and we try to do a lot of organic and such, but I know it makes a creamy difference. Super high in fat, calories and flavor! I love recipes where you don't have to cook the sauce separate and the pasta separate and dirty up every dish you have in the house just to get it into that "one dish meal" phase. I have a crock pot lasagna that we make that doesn't cook the noodles first and I'm a fan!

This is my go to "pot luck" dish. I made this for a girls soccer pasta night. Everyweek, after that the team wanted me to make the Mac and Cheese! I'm now the mac and cheese mom!Thanks for a great tasting and simple recipie

This is my favorite mac n cheese recipe. It has made me the official mac n cheese maker of my family and friends. Its so easy and delicious. I've never used the Velveeta, I usually buy the macaroni and cheese blend or 4 cheeses and it is always a hit no matter which cheese I use. Thanks for an awesome recipe!

Can I make this without covering with foil? Just realized I don't have any. ..no back up plan for dinner so i have to make it as planned. .. hoping that it's the increased liquid not the steam that makes the noodles cook